Friday, November 13, 2009
Thai Coconut Curry Vegetable Noodle Soup Recipe
I really like this soup. Red thai curry paste, coconut milk, plenty of veggies and noodles. What's not to like? It comes together pretty easy too, which is always a plus. I have listed the veggies I used this time, but really just about anything goes. Spinach, mustard greens, cauliflower, sweet potato, summer squash...
Thai Coconut Curry Vegetable Soup Recipe
2 tsp Canola Oil
2 Cloves Garlic
2 tsp Minced Ginger
1-4 tsp Thai Red Chili Paste depending on how spicy you like things. If you tend toward mild, start with one teaspoon, you can always add heat later.
1 1/4 Cups Chopped Bell Pepper, any color
1 1/4 Cups Chopped Carrots
1 3/4 Cups Chicken or Veggie Broth
1 3/4 Cups (one can) Coconut Milk
1 1/4 Cups Broccoli Florets
3/4 Cup Sliced Green Beans
3 or 4 Small Tomatoes, Seeded and Chopped
6 Ounces Spaghetti, broken in half
Chopped Fresh Cilantro or Basil for a garnish
Saute the onion, peppers, and carrots in canola oil over medium heat until pretty soft, about 10 minutes. Add the garlic, ginger, and curry paste. Stir for about one minute, then add the broth and coconut milk. Bring to a boil and add the broccoli and green beans. Redude the heat and simmer for about 5 minutes, until the vegetables begin to soften but are not cooked all the way. Add the tomatoes and the spaghetti, and continue simmering until the pasta is cooked, about 10 minutes longer. Ladle into soup bowls and garnish with fresh herb.